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Hearty Tuscan Sausage Potato Soup

Prep: 20 mins
Cook: 3 hrs
This rustic, hearty soup is substantial enough to serve as a main course. The sausage and seasonings add flavor, while big chunks of potato make a satisfying, filling meal!

Servings: 12
Calories: 470kcal


  • 4 ounces pancetta cubed
  • 2 pounds bulk mild sausage
  • 2 15- ounces cans cannellini beans
  • 6-7 cups chicken stock divided
  • 1 Tablespoons crushed red pepper flakes
  • 2-3 cloves fresh garlic finely minced
  • 1 small yellow onion finely chopped
  • 2 pounds Russet potatoes peeled and cut into small chunks
  • 3 inch hard Parmesan cheese rind
  • Salt and black pepper to taste
  • ½ cup half and half
  • 3 cups fresh kale finely chopped
  • ½ cup Parmesan cheese freshly grated


  • Brown pancetta in a large skillet over medium-high heat for 2 or 3 minutes, stirring occasionally. Add sausage to the same skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and carefully drain excess fat from pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock.
  • Puree one can of cannellini beans (undrained) in a blender or food processor. Drain and rinse the other can of cannellini beans and add the puree and whole beans to slow cooker crock.
  • Add 6 cups chicken stock, red pepper flakes, chopped onion, potatoes, and Parmesan cheese rind to crock and stir to combine. Season with salt and black pepper, to taste.
  • Cover and cook on high for 3-4 hours or low for 6-7.
  • Place the half-and-half in a glass bowl. Add a little bit of the hot liquid from the soup to the half and half, to temper the half and half. Mix the tempered half and half into the soup.
  • Finish by adding the kale, freshly grated Parmesan cheese and remaining chicken stock, if necessary, to achieve the desired consistency.
  • Stir to combine and allow 5-10 minutes for kale to soften before serving.


Calories: 470kcal | Carbohydrates: 30g | Protein: 24g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 840mg | Potassium: 942mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1818IU | Vitamin C: 26mg | Calcium: 168mg | Iron: 3mg
courses: Dinner
keyword: soup